Union Hall Smoked Salmon (180 g)
Description
Producers of Union Hall Seafood since 1987 Union Hall Smoked Fish is a family business run by the Nolan family, situated in the fishing village of Union Hall. We have been producing high quality smoked fish products in our artisan smokehouse for the past 30 years. We pride ourselves in having the finest salmon in the South West. The salmon we use is always of the highest standard and smoked in a centuries old manner. Firstly the salmon is hand filleted, cured using natural salt and cold smoked over our smouldering oak woodchips for 12 to 14 hours giving the salmon its world renowned flavour.Features
Fresh quality seafood using traditional methods
Farmed & sliced
A taste of West Cork
Salmon oak smoked in centuries old manner
Convenient - ready to eat
Low food miles - locally produced in West Cork
Good source of omega 3 fatty acids
Source of protein & rich in antioxidants
No artificial flavourings, dyes or additives
Ingredients
Salmon (FISH) 98.5%, SaltAllergy Advice
| Fish | Contains |
Additives
| Additives | Free From |
| Artificial Flavours | Free From |
Safety Warning
IMPORTANT Traces of bone may remain
Nutrition Information
Latin Name of Fish
Salmo Salar
Country of Origin
| Place of Provenance | Smoked in Union Hall |
Preparation & Usage
This Smoked Salmon is ready to eat, remove all packaging before serving. To enjoy this product at its best, leave at room temperature for 10 minutes before serving.
Storage Guidelines
Keep refrigerated 0-4ºc Use within 3 days of opening Suitable for home freezing
Storage & Usage
Suitable for Home Freezing
Keep Refrigerated
Ready to Eat
Storage Type
| Type | Chilled |
Manufacturer Address
Union Hall, West Cork, Ireland.
Company Name
Union Hall
Company Address
West Cork, Ireland.
Email Helpline
Telephone Helpline
028 33125
Return To
Union Hall, West Cork, Ireland. T 028 33125 E [email protected] unionhallsmokedfish.com
Description
Producers of Union Hall Seafood since 1987 Union Hall Smoked Fish is a family business run by the Nolan family, situated in the fishing village of Union Hall. We have been producing high quality smoked fish products in our artisan smokehouse for the past 30 years. We pride ourselves in having the finest salmon in the South West. The salmon we use is always of the highest standard and smoked in a centuries old manner. Firstly the salmon is hand filleted, cured using natural salt and cold smoked over our smouldering oak woodchips for 12 to 14 hours giving the salmon its world renowned flavour.Features
Fresh quality seafood using traditional methods
Farmed & sliced
A taste of West Cork
Salmon oak smoked in centuries old manner
Convenient - ready to eat
Low food miles - locally produced in West Cork
Good source of omega 3 fatty acids
Source of protein & rich in antioxidants
No artificial flavourings, dyes or additives
Ingredients
Salmon (FISH) 98.5%, SaltAllergy Advice
| Fish | Contains |
Additives
| Additives | Free From |
| Artificial Flavours | Free From |
Safety Warning
IMPORTANT Traces of bone may remain
Nutrition Information
Latin Name of Fish
Salmo Salar
Country of Origin
| Place of Provenance | Smoked in Union Hall |
Preparation & Usage
This Smoked Salmon is ready to eat, remove all packaging before serving. To enjoy this product at its best, leave at room temperature for 10 minutes before serving.
Storage Guidelines
Keep refrigerated 0-4ºc Use within 3 days of opening Suitable for home freezing
Storage & Usage
Suitable for Home Freezing
Keep Refrigerated
Ready to Eat
Storage Type
| Type | Chilled |
Manufacturer Address
Union Hall, West Cork, Ireland.
Company Name
Union Hall
Company Address
West Cork, Ireland.
Email Helpline
Telephone Helpline
028 33125
Return To
Union Hall, West Cork, Ireland. T 028 33125 E [email protected] unionhallsmokedfish.com
The product information on this website may not be 100% accurate. Please check the product packaging information before consumption, especially if you have allergies or other health conditions. Store made products may contain other allergens due to potential cross contamination during handling.